paneer butter masala without onion and garlic
paneer butter masala Jain recipe without using onion garlic and ginger
Paneer butter masala is a popular paneer curry or side dish from North Indian cuisine that can be paired well with naan, roti, rice or pulav .
The Jain version can be had on festival days or vrat daysbtoo . as it does not use onions and garlic or ginger .
Paneer butter masala is the King of all paneer dishes I would say as this is one of the most ordered , much in demad North Indian dish in any Indian Restaurant.
Firstly The name Punjabi dishes immediately reminds one of paneer butter masala and other paneer dishes.
Secondly it is a calorie rich but tasty scrumptious lip smacking dish , not for the fainthearted if you add the oodles of butter that goes into the usual preps of the dish.
Furthermore your Dinner parties will definitely need a dish of this kind to grace the table and so once in a while indulgence is okay
Rotis, naans, kulchas,jeera rice, jeera pulao any dish goes admirably well with this as a main side dish.
Finally while the usual restaurant style paneer butter masala is to die for , the Jain version of no garlic no ginger no onion one is equally divine .
You will definitely be carried away as to how this dish can actually taste without the important ingredients of onions garlic and ginger . Well I thought so too till I started preparing this way on festival days when we do not consume onions garlic .
Jain Paneer butter masala makes a good tasty side dish for chapatis, rotis, naan, jeera rice or even with pulav .
Recipe
Ingredients :
150 gm - Paneer Cubes
10 t0 12 cashewnuts soaked in warm water
1 tbsp oil
1/2 tsp cumin
2 bay leaves
2 green cardamom
1 blade of mace
2 -3 cloves
3-4 pepper corns
2 green chilies
4 tbsp butter
3-4 tbsp fresh cream
1/2 cup milk to dilute gravy if it thickens too much
4 medioum size tomatoes choppes
1 tomato finely chopped for the gravy
1/2 tsp turmeric powdr
1 tsp chili powder
1 tsp coriander powder
1/2 tsp cumin powder
1 tsp garam masala
1 tsp crushed kasoori methi
salt as required .
1 tbsp coriander leaves
Method
First Take a pan, add 1 tbsp oil , add 2 green cardamoms, 3 pepper corns, 2 cloves, 1 blade of mace.
1/2 tsp cumin, 4 medium ripe tomatoes chopped, turmeric powder , 1 tsp chili powder 2 kashmiri red chilies . add 1/2 cup water and allow mixture to become mushy .
sautee all these till tomatoes are mushy , cool and grind to a fine paste with soaked cashewnuts .
Remove the paste , pass it through a sieve to get a fine silky paste .discard the bits .
Now heat a pan, add 3 -4 tbsp butter, allow to soften, add 2 bay leaves,
3 green chilies slit, 1 tomato finely chopped ,
add cumin powder, coriander powder, garam masala, add little water, allow to cook, add the ground paste ,
if necessary dilute with milk instead of water , salt, 4 tbsp fresh cream , mix well , add cubed paneer pieces,
cover and cook for2 minutes till mixture thickens . add crushed kasoori methi , chopped coriander leaves, mix gently .
Finally add 1 tbsp butter to the gravy.
switch off flame and serve paneer butter masala with phulkas, rotis, or jeera rice .
Jain Paneer butter masala
Jain Paneer butter masala
Jain Paneer butter masala
Jain Paneer butter masala
Furthermore some important tips that you must follow to create a perfect creamy paneer butter masala , esp the Jain recipe is to sautee the tomatoes with spices before grinding to ensure no raw taste of tomatoes .
More importantly is that this recipe is same for paneer butter masala with onions and garlic , all spices remain the same .
Secondly you can blanch tomatoes or even use store bought tomato puree .
Thirdly you can also lightly fry paneer cubes before adding to the gravy .
To prepare a quick paneer butter masla , try my Red gravy premix powder which will help you prepare a dish within minutes .
